Puffy Chile Rellenos Casserole Recipe

4.5 2 6
Puffy Chile Rellenos Casserole Recipe
Puffy Chile Rellenos Casserole Recipe photo by Taste of Home
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Puffy Chile Rellenos Casserole Recipe

Read Reviews
4.5 2 6
Publisher Photo
Here's a wonderfully zesty casserole that's much lower in fat and easier to assemble than traditional chile rellenos. I don't remember where I got the recipe, but I've enjoyed this layered entree for years. --Marilyn Morey of Mallard, Iowa.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + standing

Ingredients

  • 4 cans (7 ounces each) whole green chilies, drained
  • 8 flour tortillas (6 inches), cut into 1-inch strips
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese
  • 3 cups egg substitute
  • 3/4 cup fat-free milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 teaspoon paprika
  • 1 cup salsa

Directions

Cut along one side of each chili and open to lie flat. Coat a 13-in. x 9-in. baking dish with cooking spray. Layer half of the chilies, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers.
In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika.
Bake, uncovered, at 350° for 40-45 minutes or until puffy and a knife inserted 2 in. from the edge of the pan comes out clean. Let stand for 10 minutes before cutting. Serve with salsa. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Puffy Chile Rellenos Casserole in Light & Tasty August/September 2004, p40

Nutritional Facts

1 each: 213 calories, 9g fat (5g saturated fat), 25mg cholesterol, 690mg sodium, 14g carbohydrate (4g sugars, 1g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

  • 4 cans (7 ounces each) whole green chilies, drained
  • 8 flour tortillas (6 inches), cut into 1-inch strips
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese
  • 3 cups egg substitute
  • 3/4 cup fat-free milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 teaspoon paprika
  • 1 cup salsa
  1. Cut along one side of each chili and open to lie flat. Coat a 13-in. x 9-in. baking dish with cooking spray. Layer half of the chilies, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers.
  2. In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika.
  3. Bake, uncovered, at 350° for 40-45 minutes or until puffy and a knife inserted 2 in. from the edge of the pan comes out clean. Let stand for 10 minutes before cutting. Serve with salsa. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Puffy Chile Rellenos Casserole in Light & Tasty August/September 2004, p40

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MY REVIEW
UpToMe123 User ID: 6133762 146286
Reviewed Mar. 13, 2012

"I will try this recipe again with some changes. The concept is a great one and its fairly quick to make. Its a little bland.....but cannot yet figure out how I am going to change it up to make it better."

MY REVIEW
Sascha18 User ID: 4667359 91003
Reviewed Jan. 22, 2010

"We just got done eating this and it turned out to be a keeper. Next time I plan on making it spicier and it seemed to have been lacking salt or some other flavor. I also had to cook it for almost and hour because at 45 minutes the egg was still runny. I love that this is tasty and healthy!"

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